500g of gooseberries1 litre of medium quality gin (I use the own label from the most convenient supermarket!)100g of white granulated sugar for very ripe dessert gooseberries/ 200g of white granulated sugar for less ripedessert gooseberries/ 375g of white granulated sugar for ordinary green gooseberries

Wash gooseberries, top and tail and discard any bruised fruit. Cut the gooseberries in half and place in either alarge Kilner/Le Parfait jar or divide the gooseberries between 2 (70 cl) saved gin bottles. I use a 1.5 litre ginbottle. (I use a 1.5 litre whisky bottle - but it just depends what you have)Using a funnel, add the sugar (divide the amounts if using several bottles) and top up with gin to the rim.Shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer(leave for at least four months, we usually let steep for 6 months).Drain the liqueur through muslin after six months and freeze the discarded fruit to pep up dishes at a laterdate. Taste and add more sugar if necessary. Bottle the liqueur and store in a dark, dry place.

Logged

All we need to make us really happy is something to be enthusiastic about (Charles Kingsley)

Will be trying that thanks for recipe now i bought a bottle of kirch wasser which we thought was kirch but its like raw alcohol with very little cherry flavour so any ideas if i put more cherries in like the gooseberry recipe .chrissie b

Logged

Woman cannot live by bread alone , she must have cake , biscuits cheese and the occasional glass of wine .🍷

Ooh I love a good gin an this will be going on my list for next year! I make a lovely rhubarb gin where you make a strained rhubarb syrup and then mix with gin. Gives a mischief stronger flavour and colour than steeping it for months. It has the distinct advantage you can drink ithe next day as well